Chopped Chicken Salad with Thai Dressing

INGREDIENTS:

For the Salad:

• 2 cups shredded green cabbage

• 2 cups shredded purple cabbage

• 1 cup shredded carrots

• 1 red bell pepper, chopped or julienned

• 1/2 cucumber chopped in quartered

• 2-3 grilled chicken breasts chicken

• 1/2 cup roughly chopped cilantro

• 1/4 cup sliced green onions

• 1/4 cup crushed peanuts, for garnish

For the Peanut Dressing:

• 1/4 cup natural almond butter (can sub peanut butter)

• 2 Tbsp coconut aminos

• 2 Tbsp water

• 1 Tbsp lime juice

• 2 tsp honey

• 1 tsp sesame oil

• ¼ tsp crushed red pepper flakes

INSTRUCTIONS:

1. For the peanut dressing: blend all ingredients until smooth.

2. For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.